Recipe of the Month Archive September 2009

Ensalada de Judias Blancas (white bean salad)

Catering this summer has been mostly Spanish menus.  I have made this salad several times and it's been very popular- simple to make, but it will impress your guests. 

2   15 oz cans Navy beans or Cannellini beans drained and rinsed

1 cup cucumber seeded and diced

2 tomatoes seeded and diced

¼ cup mint chopped

1 to 2 cloves garlic minced

¼ cup olive oil

2 tablespoons white wine vinegar

salt and pepper to taste

Mix all ingredients together in a large non-reactive bowl.  Chill for 1 hour or up to overnight.  Serve chilled or at room temperature.

Serves 6.

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